Rhubarb season in Norway is more or less over, so now is the time to make the most of the last stalks. A good way of using this vegetable is to make jam, and I like to combine rhubarb and strawberry - it's a match made in heaven! I also think that the strawberries give the jam a fresher look, plain rhubarb jam often gets a grey/greenish colour.
There are no additives or preservation powders in this recipe, hence it won't keep in your fridge forever. But that's not a problem in my house...
If you still have some rhubarb left after the jam making, try this rhubarb fool or this rhubarb cake with a crunchy topping.

While the jam is boiling, sterlilize 2-3 jars: wash in hot, soapy water, rinse, and dry them in the oven for about 10 minutes at 150 C. (If you reckon the jam will be eaten in the near future there's no need to sterlilize the jars, just wash them thoroughly.)
Ladle the jam into the still warm jars, and screw the (very clean) lids on firmly.

At noe så enkelt som en brødskive med syltetøy kan være SÅ godt....

It's hard to believe that a simple slice of bread with some jam can be that good...